Announcements

News and Announcements from Sirio Ristorante

New York Taste 2013 – Chef Massimo Bebber

Executive Chef - Sirio Ristorante

Sirio Maccioni and family are excited to announce the debut of Massimo Bebber as executive chef at Sirio Ristorante New York at The Pierre, A Taj Hotel, New York. Born and raised in Roncegno, a town in the province of Trento, Italy, Chef Bebber developed a passion for culinary pursuits at a very early age, inspired by his father, an avid cook, and older brother, who remains a chef in Northern Italy to this day. Chef Bebber is thrilled to join the Maccioni family legacy with his new position as executive chef at Sirio Ristorante New York. He looks forward to putting his own twist on the restaurant’s seasonal Italian cuisine and catering to the crowd he knows so well. Never one to shy away from rolling up his sleeves, Bebber is eager to get to work in the kitchen alongside a fantastic team. When he’s not honing his culinary skills, Bebber enjoys downhill skiing, snowboarding, spending time with his wife and playing sports with his three young sons.

http://taste.nymag.com/restos.html?bebber

Marco Maccioni’s Chilled Red Wine Tips

logo-1“Enjoying a glass of wine on a beautiful summer day is one of the better pleasures of life,” gushes wine consultant Marco Maccioni, who oversees the wine and beverage program at Sirio Ristorante. “That pleasant experience may be compromised if one were to adhere to the old-fashioned rule of wine drinking: that red wines should [always] be

served at room temperature,” says Maccioni. So, in the name of summertime dolce vita, we asked the wine lover and expert for some guidance on which reds chill best.

To chill: ”Fruit-forward varietals such as pinot noir, barbera, frappato, and even some sangioveses.”

Not to chill: “Big California cabernets, Bordeaux, brunellos, and barolos.”

When in doubt: ”Hold your bottle of red to the light. If you can see quite easily through it, that will tell you that it is a wine of light body and structure, and more appropriate for chilling. Your knowledge of the wine is important, because you should make sure it’s a fruit-forward wine that hasn’t spent much time aging in wood—if any at all.”

Bottles to buy: “Some of our favorites here at the restaurant are a pinot noirs from Argyle Winery in Oregon, or from Franz Haas in Trentino Alto-Adige in Italy. A sangiovese such as Chianti Classico Monsanto from Tuscany, or the fruity frappato of Cerasuolo di Vittoria by Planeta in Sicily.”

Personal favorite: “My ultimate favorite is the lively, slightly bubbly Barbera La Monella by Giacomo Bologna-Braida in Piedmont, Italy. That’s the ultimate accompaniment to a charcuterie while you’re firing up your grill, or simply watching the waves lap up onto the beach.”
Read more at http://gotham-magazine.com/the-latest/food-and-drink-news/postings/marco-maccionis-chilled-red-wine-tips#t0FYBH7QhiziwQaO.99

 

Chef Shuffles

CHEF SHUFFLES

logo_eater

121232012_10_sirio.jpgChef Filippo Gozzoli has left Sirio Ristorante in The Pierre hotel. The Maccionis have hired Massimo Bebber to be the new chef at the restaurant. He previously worked at Caravaggio and the Cipriani restaurants. Bebber’s fall menu will debut in September. [EaterWire]

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